How to make the ‘Nghiambara
‘Nghiambara is a traditional Calabrian dish based on Tropea’s onion. It is a sort of bun without yeast, crispy on the base and soft on the top. Despite being the result of a simple preparation, it is really tasty and it is perfect to eat with a lot of regional dishes of the tradition… as well as with the amazing ‘nduja of the Spilinga district.
Ingredients for 4 people
- 400 gr of fine-ground flour
- 400 gr of water
- 2 Tropea’s onions
- 1 fresh red chili
- Olive oil
- Salt
How to make the ‘Nghiambara
Put in a bowl the water, some olive oil and a pinch of salt, then add the fine-ground flour and mix until the consistency is creamy.
Meanwhile, cut the onions in rings and cook them in a pan with a bit of olive oil, then add the onions to the batter.
Pour two spoons of olive oil in a non-stick pan and cook the batter with the onions 5 minutes for side, at the beginning with roaring-fire then at low heat, covering in the second phase of the cooking. Serve the Nchiambara warm and taste it with a glass of white whine or a citrus beer.
Pic credits: Le ricette di Teresa.
